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5 from 1 vote
Soup ready to eat with homemade biscuits
Instant Pot® Beef and Barley Soup by FSM
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Main Course
Cuisine: American
Servings: 4 people
  • 1 pound stew meat cut into bite-size pieces
  • 1 pound mini potatoes (do not peel)
  • 1 pound baby carrots
  • 1 cup of chopped celery
  • 1 onion chopped into bite-size pieces
  • 1 cup of uncooked barley
  • 2 tablespoons minced garlic
  • 1 tablespoon beef soup starter
  • 1 teaspoon garlic salt
  • 1 cup of flour
  • 1/4 cup of oil
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 4 cups of water
  1. Add oil to Instant Pot and set to sauté. Combine flour, pepper, and garlic salt in a small
    bowl. Dip stewing beef in flour to coat. Add to Instant Pot and brown on each side. Do this until all meat has been browned. Press cancel on Instant Pot. Add in the remaining ingredients. Make sure everything is covered with water. Add more than 4 cups if needed. Cook on high pressure for 35 minutes. Use natural release on Instant Pot. Serve with homemade biscuits, bread, or crackers.